Description
Crisp fall flavors dance in this Autumn Chopped Salad with Apple Cider Vinaigrette, blending sweet and savory notes. Seasonal ingredients create a delightful harvest-inspired dish perfect for weekend gatherings or weeknight dinners.
Ingredients
Scale
Salad Ingredients:
- 6 cups mixed greens (spinach, arugula, or kale)
- 1 small butternut squash (peeled, diced, and roasted)
- 1 large apple (Honeycrisp or Granny Smith, diced)
- ½ cup pecans or walnuts (toasted)
- ½ cup dried cranberries (or pomegranate seeds)
- ⅓ cup goat cheese or feta (crumbled)
- ¼ small red onion (thinly sliced, optional)
Vinaigrette Ingredients:
- ¼ cup apple cider vinegar
- ⅓ cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey
- 1 small garlic clove (minced, optional)
Seasoning Ingredients:
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the butternut squash by cutting it into uniform, bite-sized cubes, ensuring even cooking and consistent texture throughout the dish.
- Heat the oven to a high temperature, creating an environment that will caramelize the squash edges and develop rich, deep flavors during roasting.
- Coat the squash cubes with a light layer of olive oil, then season generously with salt and freshly ground black pepper to enhance natural sweetness.
- Spread the seasoned squash pieces evenly across a rimmed baking sheet, preventing overcrowding to allow proper caramelization and prevent steaming.
- Roast the squash in the preheated oven, rotating the pan midway to ensure uniform browning and tender, golden-brown edges.
- Allow the roasted squash to cool slightly, which helps maintain its structural integrity and prevents wilting other salad ingredients.
- Craft the vinaigrette by combining apple cider vinegar with Dijon mustard, creating a tangy base for the dressing.
- Incorporate maple syrup into the vinaigrette, balancing the acidity with a subtle sweetness and providing depth to the flavor profile.
- Gradually whisk olive oil into the vinaigrette, creating a smooth, emulsified dressing that coats ingredients evenly.
- Select a variety of crisp greens as the salad foundation, offering texture and a fresh base for the other components.
- Layer the cooled roasted squash, crisp apple slices, toasted pecans, and tart cranberries across the greens.
- Sprinkle finely sliced red onion for a sharp, aromatic element that cuts through the richness of the other ingredients.
- Crumble goat cheese over the salad, adding creamy texture and tangy complexity to the dish.
- Drizzle the prepared vinaigrette carefully, ensuring each ingredient receives a light, even coating.
- Gently toss the salad, allowing the dressing to meld with the ingredients without bruising the delicate components.
Notes
- Enhance roasted butternut squash flavor by adding a sprinkle of smoked paprika or cinnamon before baking for an extra depth of warmth.
- Swap goat cheese with dairy-free alternatives like crumbled cashew cheese to make the salad vegan-friendly and accommodating for different dietary needs.
- Toast pecans quickly in a dry skillet to intensify their nutty flavor and add a delightful crunch that complements the soft roasted squash.
- Prepare vinaigrette ahead of time and store in the refrigerator for up to 5 days, allowing flavors to meld and develop a more robust taste profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 8 g
- Sodium: 240 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 10 mg